ROQUEFORT SHRIMP Susan McFeaters

2 lbs. large raw shrimp. 6 oz. cream cheese
8 oz. Roquefort cheese Worcestershire sauce to taste

Plunge shrimp into boiling salted water, cook until pink, about 3 minutes. Cool slightly, remove shells and veins. Cut pockets along vein lines to hold a filling. Mix Roquefort with cream cheese, blend well, add Worcestershire. Pack filling into pockets, chill. Serve with toothpicks.